Shepherd’s Pie – Diabetic Friendly

Name: Shepherd's Pie - Diabetic Friendly
Prep time: 20 min
Total time: 60 min
Ingredients: 175g lean minced lamb; 1 onion; chopped; 2 carrots; peeled and grated; pinch cinnamon; pinch mixed herbs; 2 tsp plain flour; 1 tsp Worcestershire sauce; 1 tbsp brown sauce; 200ml beef stock; 1 tsp oil; 1 leek; finely sliced; 450g floury potatoes; peeled and chopped; 2 tbsp milk; 2 tbsp light creme fraiche; 2 tbsp Parmesan; grated

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Ingredients

175g lean minced lamb
1 onion, chopped
2 carrots, peeled and grated
pinch cinnamon
pinch mixed herbs
2 tsp plain flour
1 tsp Worcestershire sauce
1 tbsp brown sauce
200ml beef stock
1 tsp oil
1 leek, finely sliced
450g floury potatoes, peeled and chopped
2 tbsp milk
2 tbsp light creme fraiche
2 tbsp Parmesan, grated

Instructions

Place the lamb, onion and carrot into a non-stick pan, and cook for 5-6 minutes until the lamb is browned. Drain off any excess fat. Stir in the cinnamon, herbs, flour, worcestershire sauce, brown sauce and stock, bring to the boil and simmer gently for 10 minutes.
Heat the oil in a small pan, add the leeks and fry for 3-4 minutes until tender. Preheat the oven to 200°C/400°F/gas mark 6.
Place the potatoes into a pan of boiling water and simmer for 12-15 minutes until cooked. Drain then mash together with the milk and crème fraiche until smooth. Stir through the leeks and season with black pepper.
Spoon the mince into a medium oven-proof dish and smooth over the potato and leek mixture then sprinkle over the Parmesan.
Cook for 20-30 minutes, until golden and bubbling.